PENGARUH PENAMBAHAN BERBAGAI KONSENTRASI EKSTRAK KAYU MANIS

(Cinnamomum burmannii) TERHADAP MUTU SARI BUAH MENTIMUN (Cucumis

sativum L.) SELAMA PENYIMPANAN

ABSTRAK

Penelitian ini bertujuan untuk mengetahui penambahan berbagai konsentrasi ekstrak kayu
manis (Cinnamomum burmannii) terhadap mutu sari buah mentimun selama penyimpanan.
Metode yang digunakan dalam penelitian ini adalah metode eksperimental yang dilaksanakan di
Laboratorium dan dirancang menggunakan Rancangan Acak Lengkap (RAL) dengan satu faktor
yaitu konsentrasi ekstrak kayu manis dengan 7 perlakuan yaitu konsentrasi K0 (ekstrak kayu
manis 0%), K1 (ekstrak kayu manis 5%), K2 (ekstrak kayu manis 10%), K3 (ekstrak kayu manis
15%), K4 (ekstrak kayu manis 20%), K5 (ekstrak kayu manis 25%), K6 (ekstrak kayu manis
30%), masing-masing perlakuan diulang sebanyak tiga kali sehingga diperoleh 21 unit
percobaan. Data hasil pengamatan dianalisis dengan analisis keragaman (Analysis of Variance)
pada taraf nyata 5% dengan menggunakan software Co-Stat. Apabila terdapat beda nyata,
dilakukan uji lanjut dengan uji Beda Nyata Jujur (BNJ).

Kata kunci : Kayu manis (Cinnamomum burmannii), sari buah, mentimun.

EFFECT OF ADDITION OF VARIOUS CONCENTRATIONS OF CINNAMON

EXTRACT ( Cinnamomum burmannii ) ON QUALITY OF FRUIT JUICE CUCUMBER
( Cucumis sativum L. ) DURING STORAGE

ABSTRACT
The aim of this research is to know the addition of various concentrations of cinnamon
extract ( Cinnamomum burmannii ) on the quality of fruit juice cucumber during storage. The
method used in this research is the experimental method conducted in the Laboratory and
designed using Completely Randomized Design (RAL) with one factor that is the concentration
of cinnamon extract with 7 treatment that is K0 concentration (0 % cinnamon extract ), K1
(cinnamon extract 5 % ), K2 (10 % cinnamon extract ), K3 (15 % cinnamon extract ), K4
(20 % cinnamon extract ), K5 (25 % cinnamon extract ), K6 (30 % cinnamon extract ) of each
treatment was repeated three times that obtained 21 units of experiment. The data obtained were
analyzed by analysis of Variance at 5 % real level by using Co-Stat software. If there is a real
difference, do a further with the test of real difference (BNJ).

Keywords : Cinnamon ( Cinnamomum burmannii ) , fruit juice, cucumber.